We present the Flavour Les Houches Accord (FLHA) which specifies a set of conventions for flavour-related parameters and observables. The FLHA uses the generic SUSY Les Houches Accord (SLHA) file structure. It defines the relevant Standard Model masses, Wilson coefficients, decay constants, bag parameters, flavour observables, etc. The accord provides a universal and model-independent interface...

Mushrooms have long been used for nutritional and medical purposes [1]. They are rich in protein and amino acids, as well as their texture and flavour, low in calories and are considered a nutritious food [2]. In addition to their nutritive properties, they are considered as a significant source of medicinal substances due to their important biologically active compound content [3,4]. Because o...

This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food produc...

Mass spectrometry is widely used in flavour research to quantify compounds by using isotopically labelled internal standards. However, equimolar amounts of different molecules do not give equal instrumental responses. Therefore, calibration of the mass spectrometer is needed prior to any sample quantification. If the mass of the internal standard differs from that of the analyte by more than 3 ...

I show that the effective action of string compactifications has a structure that can naturally solve the supersymmetric flavour and CP problems. At leading order in the gs and α ′ expansions, the hidden sector factorises. The moduli space splits into two mirror parts that depend on Kähler and complex structure moduli. Holomorphy implies the flavour structure of the Yukawa couplings arises in o...

The carotenoid content was examined in leaf and berry tissues of grapevines (cv. Cabernet Sauvignon) grown either under ambient conditions or under a polyester film to reduce UV light by 98%. Total carotenoids in leaves were less in vines grown under the UV screen. Levels of beta-carotene decreased with berry development around veraison. This effect was more pronounced in vines grown under redu...

The stimulation of the human sensory receptors by compounds present in virgin olive oils (VOOs) gives rise to the sensory attributes that describe its particular aroma. The sensor panel evaluation and the molecules responsible for sensory perceptions of virgin olive oil quality are elucidated. The methodology for the evaluation of the sensory characteristics of VOOs is reported, and typical fla...

Carotenoids are unstable compounds and are easily degraded to a variety of products in the presence of oxygen and light as well as at elevated temperatures. Ohloff (1972) hypothesised that carotenoids are precursors of aromatic compounds such as C13-norisoprenoids. Recently, several C13-norisoprenoids have been identified upon liberation from their bound forms in grapes and wines (Sefton et at....

Aromatic substances are among the key determinants of food and beverage quality, owing to their interactions with the senses of smell and taste. These can then determine consumer acceptance or rejection of a product. The aroma of foods is influenced by different compounds, among which sulfur containing compounds are an important group due to their abundance and aromatic impact. Likewise, wine c...

Despite decades of extensive research, beer flavour instability remains a challenge for both brewing and malting industries. Malt impacts the process as well quality final beer. It also affects stability flavour, it delivers to various compounds with potential compromise desired characteristics These include staling aldehydes their precursors, such amino acids, reducing sugars, α-dicarbonyls bo...